Italian Nut Cake

One of the delicious treasures in Italian baking is The Nut Cake, also known as Torta alle Noce. Made with just 8 ingredients, it is the perfect Italian cake for any occasion. Serve it with just a dusting of powdered sugar and a rich strong espresso.

Italy is known for it’s regional cakes from Classic Ciambellone to Ciambella Romagnola to La Torta Tenerina!

The Origins of Italian Nut Cake

Italian nut cake, or “torta di noci,” originated in the regions of Italy, where nuts like walnuts, almonds, and hazelnuts are abundantly grown. Each region has its version on the cake, using locally grown nuts and traditional baking methods passed down through generations. This cake is often served during celebrations or family get togethers.

Why we loved this Nut cake

• Nuts – we loved the delicious flavor that the walnuts gave the cake and they also helped keep the cake tender and moist.
• Easy to make – this cake was easy to make with most ingredients I had on hand.
• Simple – It was a simple cake that needed no frosting or glaze, like most Italian cakes a simple dusting of powdered sugar was all it needed.
• Versatile – perfect as a breakfast or brunch cake, a wonderful cake to serve to guests at dinner or even an afternoon visit with a tea or coffee.

Ingredients for the cake

• Eggs – large room temperature eggs
• Butter – softened butter
• Sugar – granulated sugar
• Nuts – I used walnuts
• Flour – all purpose or cake flour
• Baking powder
• Vanilla – vanilla extract
• Salt – if you use unsalted butter then add a bit more salt

For room temperature ingredients – remove from the fridge 45-60 minutes before using.

How to make an Italian Nut Cake

This cake really is easy and delicious to make as you can see in the photos, for the full list of ingredients and instructions scroll to the bottom of the page to see the recipe card.

In a medium bowl whisk the flour, baking powder and salt.

In a blender or food processor add the chopped nuts and sugar, blend until finely chopped.

In a mixing bowl or stand mixer, beat the remaining sugar and butter until creamy, then add the vanilla and the egg and yolk one at a time.

Add the dry ingredients and beat to combine, add the nuts and mix.

Transfer the batter to the prepared cake pan and bake until done. Check with a toothpick for doneness. Let cool completely then dust with powdered sugar before serving.

Nut Varieties and Regional Twists

The beauty of the Italian nut cake lies in its versatility. Depending on the region, different nuts are used to influence the flavor of the cake:

• In Tuscany, the cake might feature walnuts, known for their rich and slightly bitter taste, which complements the sweetness of the cake.
• In Piedmont, famous for its hazelnuts, you might find a hazelnut-based torta that’s dense and rich, often enhanced with a hint of local chocolate or espresso.
• Sicilian versions might include almonds, reflecting the island’s abundant almond groves and often paired with citrus fruits like oranges or lemons.

How To Make Cake Flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

Serving Suggestions

This cake is wonderfully versatile. Serve it as is, dusted with powdered sugar, with a dollop of whipped cream, mascarpone cream or a scoop of gelato for an extra special treat. It pairs wonderfully with an espresso or a glass of Vin Santo, which is a sweet Italian dessert wine.

How To Store The Cake

Store the cake in a cake container or well wrapped. It will keep for up to 3 days at room temperature as long as it isn’t frosted or glazed. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.

How To Freeze The Cake

Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.

Baking this Italian Nut Cake at home is a way of inviting a piece of Italian heritage into your kitchen, offering a deliciously nutty slice of Italy’s rich culinary tapestry. Enjoy!

More delicious recipes with Nuts

• Triple Nut Biscotti – nothing like traditional Italian cantucci.
• Sun-dried Tomato Pesto – one of our favorite pesto recipes that can be used so many ways.
• Homemade Pan Forte – an Italian favorite, not just during the holidays.
• Italian Pistachio Ricotta Cake – one of the Italian’s favorite cakes!